Beef Roulade with
Creamcheese, Spinach and Mushroom Stuffing
4 chestnut mushrooms
handful frozen spinach, thawed and drained
2 spring onions/scallions, finely chopped
2 garlic cloves, crushed
large knob of butter
salt and cyenne pepper to taste
100g cream cheese
3 beef roulade/meat to make roulade
vegetable stock to cover
1. lightly fry the first six ingredients, meanwhile beat the creamcheese in a medium sized bowl, when the mushroom mixture is done, remove from the heat and allow to cool slightly, then add to the creamcheese and mix well.
2. Open the roulade and stuff with the spinach and creamcheese mixture, fold as tightly as possible, then pin together using skewers, metal or wood are fine.
3. Next in a hot skillet gently sear the roulade shut, transfer to a deep casserole dish, cover with the vegetable stock. place in the oven at about 180C/350F for about 1- 1 1/2 hours.